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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation [Paperback]

The Gardeners and Farmers of Centre Terre Vivante , Deborah Madison , Eliot Coleman
4.9 out of 5 stars  See all reviews (10 customer reviews)
List Price: CDN$ 31.25
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Book Description

April 4 2007

Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.

As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today."

Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.

Frequently Bought Together

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation + Root Cellaring: Natural Cold Storage of Fruits & Vegetables + Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardeners, 2nd Edition
Price For All Three: CDN$ 54.05

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Product Description

About the Author

Deborah Madison is a freelance writer and board member of the Foundation for Bio-Diversity and the Seed Savers Exchange, among others. As a freelance writer she has contributed to Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, the LA Times, Orion, and others.

Eliot Coleman has over thirty years' experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic Grower, Four-Season Harvest, and The Winter Harvest Handbook, as well as the instructional workshop DVD Year-Round Vegetable Production with Eliot Coleman. Coleman and his wife, Barbara Damrosch, presently operate a commercial year-

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Customer Reviews

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Most helpful customer reviews
76 of 78 people found the following review helpful
5.0 out of 5 stars Knowledge from a different day Oct. 27 2007
This book is a collection of 'recipies' from folks who still know how to preserve food the way it done before fridges, pressure canning, big industry food, etc.

This is how they put up food to get them through the seasons.

Ever thought about letting tomatoes rot for a week ( stirred daily ), then putting them in a wine bottle with some salt and pepper, sticking it in a closet for a few months, pouring off the mold, then eating it? It is delicious, and I am still alive to tell the tale.

I'd recommend this book to anyone interested in preserving food, reducing energy usage, living and raw food ( uh... what's that term Kraft is marketing now... bioactive or something like that? ), and generally trying to do the right thing, not the easy thing.
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16 of 16 people found the following review helpful
5.0 out of 5 stars Fantastic Information March 2 2012
This book is so well written. And keeps it "SO PERSONAL" as well.
I've been looking for a long time for recipes that can bring back to simplicity and no "artificial additives".
This book has done that! And more!
With extra recipes for "rose hip jam" wonderful.....I'll be trying it!
And then to top it all off......"dandelion wine". wonderful........I'll be trying it!

The biggest gift was how to make fruit jam WITHOUT sugar! That is what I've been looking for and with such great detailed explanations. Much appreciated.

Thanks for the sharing. This is a MUST have book for all of us "naturalists".
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20 of 21 people found the following review helpful
5.0 out of 5 stars One book I use regularly Oct. 26 2011
By Hélène TOP 500 REVIEWER
Format:Paperback|Verified Purchase
I'll need to give context here before starting this review. I bought this book with other books of the same kind, one about cold storage, another about preserving seeds. I read them all during spring and summer, thinking about now, in autumn and ready for the harvest and what to do with the produce coming out of my garden.

This book is the one I ended up using most because, unlike cold storage (which was also an excellent book I'm sure to use eventually), it is not time consuming to set up. It also always surprised me with gems of recipes to do with produces I didn't plan on preserving for the winter (nasturtium capers, rosehips in all forms, wines of all kinds...). The little piece of story at the beginning of the chapters are inspiring and well written. The recipes come from around the world, it is not just the experience of the writer. This book is a gold mine for someone who has too much of a produce and no cold storage in place and it's easy and fast to use ; pop the book at the end in the index and check what you can do with your surplus of peppers!
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17 of 18 people found the following review helpful
5.0 out of 5 stars Tasty and Green! Jan. 25 2011
This is a great book for people who want to go beyond common home-canning techniques. The best part - many of the techniques in here are actually less work than slaving over a hot canner all day, AND have more nutritional value and flavour! What could be better!?

I'm an avid urban farmer and this book has been huge help in making sure none of the harvest goes to waste. Many of the recipes require low or no energy, which is a concern that is often forgotten in the new food movement.

I'd recommend this for anyone who loves to garden and values the importance of whole, living, delicious foods.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Preserving Food Book Jan. 21 2014
Format:Paperback|Verified Purchase
Easy and informative read, Gave us quite a few good ideas on how to make the most out of a garden, the healthiest way possible. Great book to have if you are a homemaker that likes to prepare and process foods ahead which I feel enables one the chance to eat much healthier.
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